Swede recipes

Also known as rutabaga, or ‘neeps’ in Scotland, swede is a root vegetable similar to the turnip, although it is less watery in texture. Purplish on the outside, it has sweet-tasting yellow or white flesh and can be cooked in much the same way as other root vegetables such as potatoes. It can also be eaten raw in salads.

By Paul Hollywood

By Oliver Rowe

By Nigel Slater

By Tom Kerridge

By James Martin

Buyer's guide

Swedes are in season from mid-October to February. Larger swedes tend to be more strongly flavoured than smaller examples, and are often mashed rather than served whole. Look for a vegetable that feels heavy for its size, with an unblemished skin (although the ridges around the top are quite normal).

Storage

Swede will keep well in the fridge for a week or so. It can also be pickled, or chopped, blanched and frozen.

Article by Felicity Cloake

On this page

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).